Butternut Squash and Black Bean Chili
Butternut Squash and Black Bean Chili with quinoa and smoky chipotle peppers.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion about 1 1/2 cups diced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 1 medium butternut squash about 1.5 - 2lbs / 900g, peeled, seeded, and cubed
- 2 medium red bell peppers diced
- 1 chipotle pepper in adobo sauce minced
- 1 Tablespoon ground cumin
- 2 Tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon sweet smoked paprika
- 1 14 oz can kidney beans 400g / 14oz can, drained and rinsed
- 2 14 oz cans black beans 400g / 14oz cans, drained and rinsed
- 2 14 oz cans crushed tomatoes 400g / 14oz cans
- 1/2 cup uncooked quinoa
- 6 cups vegetable broth
Instructions
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Place a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat.
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Heat the olive oil for a minute, and then add the onions, celery, and carrots.
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Sauté the vegetables for 3-5 minutes, until the onions are becoming translucent. Add the garlic, and sauté another 2-3 minutes.
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Add the cubed butternut squash, and red peppers, and stir to combine. Continue to cook the vegetables for another 5 minutes, stirring frequently.
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Add the diced chipotle pepper, cumin, chili powder, oregano, and smoked paprika. Stir to combine well.
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Add the kidney beans, black beans, crushed tomatoes, quinoa, and vegetable broth. Stir.
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Allow the chili to come to a boil, and then reduce the heat to medium-low, cover, and simmer for 30 minutes until the quinoa is cooked and the vegetables are tender.
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Serve topped with diced avocado, green onion, cilantro, or other toppings of your choice.
Recipe Notes
- Chili is one of those recipes that tends to taste better the next day after the flavours have had a chance to come together, so it's a great one to plan to make in advance.
- Chili freezes beautifully, so any leftovers can be portioned into individual containers and frozen for a busy day.